Cornbread

2
Georgane Vann

By
@Georgart53

This is a great buttermilk cornbread, a little cake-y and not sweet.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

Add to Grocery List

1 3/4 c
mixed white and yellow cornmeal (50-50)
1 Tbsp
baking powder
1/4 c
ap flour
1/4 tsp
soda
2
eggs beaten
1 tsp
salt
1 tsp
sugar
2 c
buttermilk (1 cups for a coarse type cornbread)
2 Tbsp
cooking oil or bacon grease

How to Make Cornbread

Step-by-Step

  • 1Heat 8 or 9 inch skillet in 450 degree f oven.

    Mix the dry ingredients blending well.
    Beat the two eggs well
    Stir the buttermilk and eggs quickly into the dry ingredients just mixing to moisten all.
  • 2Take the Hot skillet out of oven, add the oil and pour in the batter quickly. See how the edges are already cooking? Actually my pan could have been hotter, but as stated before.. trying to get it made quickly on Thanksgiving day. Set in the center of the oven for 20 minutes. Check with a tooth pick to make sure it's done.
  • 3Take out of the skillet immediately so the bottom does not get steamed and soft.
    Best when fresh baked, leftovers can be frozen for cornbread dressing.

Printable Recipe Card

About Cornbread

Main Ingredient: Bread
Regional Style: Southern




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